Difficult
5h 10mins
30min
Makes 2 individual Saint-Honorés
An original recipe by L’École Valrhona
Utensils:
- Immersion blender
- Piping bags
- Stand mixer
- Dipping paper
- 8mm nozzle
- Spatula
Made with the products below :
1. Upside-Down Puff Pastry
Ingredients :
Beurre manié
- 4.4oz Butter
- 1.8oz All-purpose flour
Détrempe dough
- 1.4oz Butter
- 4.1oz All-purpose flour
- 0.14oz Fine salt
- 0.04oz White vinegar
- 1.8oz Water
Prep time: 2h
Refrigerate time: 8h
Steps:
- To make the beurre manié, mix the butter and flour using the palmsof your hands, and spread it between two plastic sheets.Leave in the refrigerator for 1 hour.
- Rub together the butter and flour to make a détrempe dough.Add the salt, then incorporate the vinegar mixed with the water.Be carefully not to overwork the dough as you rub the ingredientstogether, then let it rest in the refrigerator for 1 hour.
- After folding the détrempe dough and beurre manié once, give ita book fold and leave to rest for at least 2 hours before giving ita letter fold. Keep for at least 1 hour in the refrigerator.Repeat the steps above (1 letter fold followed by 1 book fold).Leave to rest in the refrigerator for at least 1 hour before use.Spread out the puff pastry to a thickness of 2mm.
- Ajouter la gélatine réhydratée.
2. Passion Fruit Gel
Ingredients :
- 0.35oz Sugar
- 0.07oz Pectin NH
- 5.64oz Passion fruit purée
Prep time: 10min
Refrigerate time: 24h
Steps:
- Mix the sugar and pectin, then add the passion fruit purée.
- Heat until boiling.
- Store in a container with a flat base and cover the surface ofthe passion fruit gel with plastic wrap.
- Leave to chill in the refrigerator overnight.
3. Jivara 40% Reasonable Indulgence Whipped Ganache
Ingredients :
- 9.5oz Milk
- 0.28oz Potato starch
- 0.07oz Gelatin
- 6oz JIVARA 40% chocolate
- 3.5oz Heavy cream 36%
Prep time: 20min
Refrigerate time: 6h
Steps:
- Mix 1.8oz of the (cold) milk with the potato starch.
- Heat the rest of the milk to a simmering boil.
- Combine some of the hot milk with the milk and starch mixture.
- Bring to a boil in your cooking appliance. Add the bloomed gelatin and stir it in until fully incorporated.
- Combine the milk mixture with the partially melted JIVARA 40% in 3 stages. Use a spatula to stir it in gently until the chocolate is completely melted.
- Add the chilled cream. Blend with an immersion blender until you have a perfect emulsion.
- Leave in the refrigerator for at least 6 hours.
4. Choux Pastry
Ingredients :
- 1.4oz Whole milk
- 1.4oz Water
- 1.4oz Butter
- 0.04oz Sugar
- 0.04oz Salt
- 1.6oz All-purpose flour
- 2.5oz Eggs
Prep time: 20min
Steps:
- Bring the milk, water, butter, sugar and salt to a boil.
- Remove from the heat, add the flour and stir.
- Put the dough back in a saucepan, heat it and use a spatula to help the liquid evaporate.
- Use a stand mixer with a paddle attachment to dry out the dough completely.
- Beat the eggs and add them one by one to the dough.
- Use a piping bag with an 8mm nozzle to pipe 5 choux buns (approx. 3g each) onto a baking pan lined with parchment paper.
- Put the choux buns in the freezer or bake them straightaway.
4. Passion Fruit Inspiration Crémeux
Ingredients :
- 3.5oz Passion fruit purée
- 0.18oz Acacia honey
- 0.11oz Gelatin
- 5.5oz PASSION FRUIT INSPIRATION
- 7.1oz Heavy cream 36%
Prep time: 20min
Refrigerate time: 6h
Steps:
- Bring the passion fruit purée and honey to a boil.
- Combine it with the melted PASSION FRUIT INSPIRATION in 3 stages, gently folding them together using a spatula.
- Add the bloomed gelatin.
- Add the cream and blend with an immersion blender for 2 minutes.
- Place some plastic wrap on the mixture's surface and store in the refrigerator for at least 6 hours.
The Assembly
Saint Honore revisit Coeur Chocolate Jivara Passion
Ingredients :
- 7.05oz Jivara 40% milk chocolate
Prep time: 1h
Cook time: 30min
- Cut some cardboard into a heart shape (width: 5.51in, height: 5.12in), then cut the heart in two.
- Bake the choux buns for approx. 20 minutes at 355°F (180°C).
- At the same time, bake the puff pastry between 2 pans for 40 minutes at 355°F (180°C).
- To make the pastry extra-indulgent, sprinkle on some confectioner's sugar before baking.
- Turn the puff pastry halfway through the baking process so it cooks evenly.
- As soon as the puff pastry is out of the oven, use a knife to cut out 2 half heart-shapes.
- Fill the choux buns with PASSION FRUIT INSPIRATION crémeux.
- Temper the JIVARA 40% chocolate using the instructions on the back of the packet.
- Dip the choux buns in the chocolate to give them each a little peaked tip.
- Spread the rest of the chocolate between 2 sheets of dipping paper, wait for it to start setting, then use a knife to cut out 2 half heart-shapes.
- Cut 3 small teardrop shapes out of each half heart.
- Beat the ganache until stiff peaks form, then put it in a piping bag.
- Use some scissors to give the bag a small slanted opening, then pipe some small teardrops of ganache onto the edges of the half hearts.
- Make a thin layer of ganache in the center to protect the hearts from moisture, and add the passion fruit gel.
- Add your chocolate decoration and place the choux buns on your plate.
What type of cream is used in a revisited Saint-Honoré?
This Saint-Honoré pastry, reimagined with passion fruit, features a carefully whipped ganache made with 40% Jivara milk chocolate. For a perfect whipped ganache, it's important to use cream with 35% fat content. The choux pastries are filled with a passion fruit cream made with Valrhona's Inspiration Passion chocolate.
How can passion fruit be replaced with other flavors?
For this Saint-Honoré recipe, the main ingredient in this reimagined version is Valrhona's Inspiration Passion fruit couverture. However, as stated in the recipe, you can easily substitute Inspiration Passion with Inspiration Yuzu, Inspiration Strawberry, or Inspiration Raspberry. The chefs at the Gourmet School have adjusted the quantities for this variation. It's also important to adjust the fruit pulp according to your chosen fruit couverture: strawberry, yuzu, or raspberry. For a more classic Saint-Honoré, opt for vanilla or caramel flavors, which harmonize perfectly with the choux pastry.
What is a Saint-Honoré tart?
This modern variation of the famous Saint-Honoré transforms the classic dessert into a tart. Instead of the traditional circular puff pastry base , this version uses a dark shortcrust or puff pastry base in a tart tin.
The Saint-Honoré tart retains its iconic elements: small filled choux pastries arranged around the edge, golden caramel, and a smooth cream in the center. This adaptation greatly facilitates serving and sharing. The rectangular or round shape allows for easier slicing than a traditional Saint-Honoré.
Pastry chefs appreciate this approach because it simplifies the preparation while retaining the spirit of the original dessert. The vanilla bean often perfumes the cream, while the caramel-dipped choux pastries provide that characteristic contrast in textures.
Can certain elements be prepared in advance?
In this recipe, most of the steps need to be done the day before, as some preparations require several hours of resting time. It's a recipe that requires planning and is made in several stages: whipped ganache, choux pastry, passion fruit gel, Inspiration cream, etc. However, assembling the Saint-Honoré cake should be done on the day you plan to serve it!
How to successfully temper Jivara chocolate?
Carefully follow the specific tempering curve for Jivara chocolate: melt the chocolate between 104°F and 122°F, then cool it to 81-82°F on your work surface, stirring constantly. Next, reheat it to 84-86°F to achieve the ideal working temperature. Check each step with a thermometer to guarantee a glossy and crisp result.
